Indian-Style Fried Rice with Turkey, Carrots, Green Onions & Cashews

Directions

1. Rinse the rice in cold water using a colander, then drain and transfer to a small saucepan. Add the broth and bring to a boil over high heat.
2. Wash and dry all produce before cooking.
3. When the liquid comes to a boil, stir, cover, and reduce the heat to low. Let the rice simmer until the liquid is absorbed, about 15–18 minutes, then keep it covered off the heat for 5 minutes.
4. Peel, trim, and dice the carrots; place them in a medium bowl.
5. Trim and dice the bell peppers; add them to the bowl with the carrots.
6. Peel and mince the garlic and ginger; add them to the bowl.
7. Preheat a nonstick skillet over medium-high heat.
8. Slice the green onions crosswise into thin pieces, using half in the bowl now and setting the rest aside for serving.
9. Add oil to the hot skillet, then crumble in the ground turkey and add the spices. Cook until browned and crumbly, 4–5 minutes.
10. Roughly chop the cashews.
11. Add the vegetables to the skillet and cook, stirring occasionally, until softened, about 4–5 minutes. Stir in the peas, then remove from heat and cover to keep warm.
12. When the rice is ready, add it to the skillet. Return to medium-high heat and stir-fry until warmed through, 1–2 minutes more, then remove from heat.
13. To serve, divide the fried rice among plates or bowls and top with cashews, chili-garlic sauce, and the remaining green onions.